Makes 4 servings
8 green chilis (canned)
8 oz. Monterrey Jack cheese
1/4 cup all purpose flour
3 eggs, separated
1 T. water
cooking oil (I used canola)
1/2 onion, minced
1 clove garlic, minced or pressed
1 T. oil
1 cup chicken broth
1 can crushed tomatoes
1/2 tsp chili powder
1/2 tso dried oregano leaves
salt & pepper
I had ground beef out because at the onset of this process I had grandiose ideas of making both cheese stuffed peppers and also ground beef stuffed peppers. It didn't take long for me to realize I'd better just try to follow the recipe! My note on my recipe says that it can also be stuffed with meat or beans but that will have to wait until next time.
1. Drain and rinse peppers gently removing and seeds. Be careful handling because the break easily.
2. Cut the cheese into narrow strips. Place the strips inside the chilis (Because of my ocd I ended up using 2 cans of chilis trying to find "the perfect" chilis that weren't split)
Coat the outside of the chilis with 1/4 cup of flour.
3. Make sauce by sauteing onion and garlic in a tablespoon of oil until golden brown. Add broth, tomatoes, chili powder,oregano, salt and pepper. Simmer 10 minutes. (I simmered a lot longer)
4. Beat egg whites until they form stiff peaks. In a bowl mix egg yolks with 1 T. water and 3 T. flour and salt. Mix until creamy. Fold into the egg whites.
5. Heat 1 inch of oil in frying pan.
6. Dip the stuffed chilis into the fluffy egg batter and ease into the hot oil. Fry 3-4 minutes or until a golden brown then gently turn. Drain on paper towels. Serve immediately with heated sauce.
Note: In this picture, it looks like I know what I'm doing...
But in reality, I had a mess going on. You can't even see my sink behind me. Plus, I had 2 plates (why did I use paper plates?) were covered in flour. Then into the battering process I ended up with two hands in the batter bowl and all I could reach was the 2 remaining paper plates. I was making such a mess that I decided to go ahead and batter all of them at once. I had it on the counter, on the recipe, on the floor, on me. I was kicking at the dogs trying to keep them from eating the batter that was falling everywhere. I was losing it.
The first two came out of the pan and my heart did a flip! I actually did it.
I had to try one right then. I normally don't do that but this time I had no restraint at all.
It's amazing I thought to snap a picture of it before I demolished it.
You probably can't tell... but I was pretty excited.
Life on the lake is laid back. When we cook it's far from being fancy affair. It's all about relaxing with friends and family and enjoying comfort food. More often than not it's not all that healthy but boy it sure is good!!!
All Appetizer Bar-T-Rito Beef Breakfast Brunch Carne Guisada Casserole Chicken Chili Dessert Drinks Gluten-free Main Course Pasta Pork Salad Sandwich Sauce Savory Beef Stew Side Dish Snack Soup Tapas Tex Mex Tex-Mex Theta Burger Truck Tacos Why Didn't I Think Of That?